Nappanee Advance-News, Volume 133, Number 17, Nappanee, Elkhart County, 24 April 2014 — Page 4

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• Advance News • Thursday, April 24, 2014

9-year-old harvests his first turkey

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Colin Garl, a 9-year-old resident of Nappanee, was excited to harvest his very first turkey on Saturday. The photo shows him and his father Craig, with his trophy turkey. (Photo provided)

Borden makes changes to local waste services

New containers to be dropped off May 1

NAPPANEE A 96-gallon wheeled cart • will be delivered to any Nappanee resident's home free of charge beginning the - week of May 1. This will replace the way trash is betnjfSet out. 65-gallon carts are also available by contacting the Borden WasteAway Customer Support prior to May 1. Additional carts are also available for $7.50 per month. Borden will also remove old containers; please place a note on them to Borden is aware that they are no longer wanted. Beginning the week of June 30, all trash must be placed in the cart. Any bags outside the cart must have bag tags on the neck of the bag in order for the driver to pick them up. These bag tags are available at Martin's Supermarket for $1.50 each. Two odd trash items will picked up free-of-charge from each resident per month. These items will need to be pre-scheduled between Monday and Thursday and will only be picked up on Fridays. This will be in place of the Spring and Fall Cleanup Days.

Continuous Publication Since 1879 Advance News Serving Nappanee & Wakarusa Published Weekly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 raSTMUTER: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 Mangim Editor Lois Tomazewski Edttor Dani Molnar Sports BltOT James Neil Costello HUrlUtlH Manaper Cindy Stockton nwbdiM/ITMMfar Greg Hildebrand AdVirtMßl Sales Angi Rodriguez dradatln Manaper Mike Siroky Accounting Manaper Michele Louderback PloeeifiaH AH* Call 1-800-933-0356 Monday 0188811180 ADS through Friday 8 a m t 0 5p m All classifieds must be pre-paid. Deadline: Monday at 11:30 a.m. Advertising Call Angi Rodriguez at 1 -800-933-0356 for rate information or to place an ad. Deadline: Thursday at 5 p.m. Legal NOtlCee Dead,ine: Wednesday at 5 p.m. (Week prior) finhCCPlntlnilC Annual subscription price (52 issues) OUUSI*ri|IIIUNB js j 26 jn _g tate arKj s3l out-of-state. To renew or start a new subscription, or to solve delivery problems, call the Circulation Department at 1-800-933-0356. |||u| Email news items and photos to advanceobnin.net, or drop them off at the [Bremen office, 126 E. Plymouth St. For possible story ideas, contact Dani Molnar, editor, at the office at 574-546-2941 or cell, 574-209-0704. Deadline: Friday at noon. Publisher reserves the right to reject, edit or cancel any advertising at any time with out liability. Publisher's liability for error is limited to the amount paid for advertising.

Items containing freon will not be picked up unless or until they are certified freon-free. Recycling will also be available and includes a 96-gallon cart for only five dollars per month. It will be serviced every other week on designated route days. Please contact Borden to set up a recycling account and be billed directly from Borden. Route days will remain the same as of now. Have trash out and accessible to the driver by 6 a.m. on the designated service day with the cart no more than three feet from the curb and the handle toward the house. The opening should be toward the road for proper service. Residents with questions regarding service, cart repairs, scheduling for large items and requests for different-sized or additional carts should call Borden Waste-Away Customer Support at 800-386-3313 ext. 570 toll-free, 574-293-5001 locally or visit them online at www.wastewawaygroup.com

Free Estimates • Complete & Custom Paint Work • Performance Parts a Accessories »insurance Claims Welcome % 66485 State Bond 19-Wakarusa "ML Wakarusa Maple Syrup fied Race This year we will again be having the traditional bed race in uptown Wakarusa on Saturday, April 26 at 2:30 p.m. There are 2 categories: 5 people to a bed 1) Middle School (12-16 years old) Ist Place: SIOO • 2nd Place: SSO 2) High School and Adults Ist Place: SIOO • 2nd Place: SSO i ' - Dress comfortably and preferably in tennis shoes , Come and have fun! Sign up at the Square at the announcement booth from 12-2 p.m. Any questions call Dr. Abel at 862-2504

Community

Leftover or planned over ham

Last week I shared with you that ham was historically served at Easter because it was a preserved meat that needed to be eaten. It also could have been a meat that the butcher or farmer still had in stock. In the days before refrigeration, much of the meat was salted or otherwise cured for longer keeping. Only about one third of pork is sold fresh. Although you no longer need to cure meats for the purpose of long-term storage, you have developed a taste for the various hams and sausages created by this process over the years. The leg of fresh pork can be a ham roast, pork steaks, leg cutlets, smoked ham, canned ham, or ham steaks. Fresh pork is cured in a variety of ways such as salting, either with a dry salt rub or with brine. Salting draws out the natural moisture, making the meat inhospitable to harmful organisms. In addition to salting, pork is often smoked and/ or air-dried to draw off additional moisture. Although these curing processes were originally developed to yield pork that could be kept for long periods at room temperature, today's methods usually do not cure pork to that degree. and bacon are injected with brine to give them flavor. They are not sufficiently cured, however to be stored at room temperature; they must be refrigerated. Exceptions are the country hams that are salted and aged in a procedure that may take up to one year. Italian style prosciutto and Smithfield and Virginia hams are of this type. Most hams today are labeled "fully cooked" and are ready to eat. They work great for a variety of ham recipes and can be

Nappanee resident wins race in Miami County

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Nappanee resident Tyler Fitzpatrick raced a winged 600 sprint car at Miami County Speedway and won. Complete results are available at www.miamicountyspeedway.com. (Photo provided)

Food and Nutrition By Mary Ann Uenhart Cross

Quick Clean i Laundry if J 1100 W. Market St. : | =3 Nappanee Open 8 a.m.-9 p.m. :

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served either cold or heated. Before a package is opened, it will stay fresh in the refrigerator for several weeks. Once the package is opened, it may be tightly wrapped and refrigerated for up to five days. Ham does not retain its high quality for long in the freezer because of changes in flavor and texture. When you freeze leftover ham wrap it tightly in plastic and then place it in a freezer bag to freeze. The ham will be best if used in two to three months. It's no surprise that ham is popular, kids love the taste and people of all ages enjoy it. The ham sandwich has been the number one sandwich in America for more than 15 years beating out even hamburgers and hot dogs for the top spot. Three ounces of ham, which is a serving, is around 120 calories and 4 grams of fat. Now for some ideas for the planned over Easter ham. First of course, ham sandwiches - they can be cold or hot, with cheese or without and a lot of tasty items added such as lettuce, tomatoes, fruit jelly, or even cranberry chutney with a flavorful bread. Try different kinds of breads, rolls and wraps to liven up the color, shape and texture of ham sandwiches. Next thought that comes to mind is ham and beans, make sure to brown the ham in an iron skillet for more flavor. When you're making your ham and beans try some different kinds of beans and even mixing the kinds. You can also brown the ham and freeze it for later use. You can make ham salad, or be creative and try making different spreads. Other ways to use the ham is to try it in pasta salad hot or cold, breakfast casseroles and ham gravy for biscuits. Ham chunks can also be added to your favorite potato, broccoli, cheese or vegetable soup. For the food enthusiast in you, check out this upcoming event you can be a part of: learn more about gluten at 7 p.m. Monday, April 21. Stephanie Polei, Registered Dietician and Extension Educator will host this program in the Conference Room of the Extension Office. Call 574-533-0554 for more details or to register.